Pecan Cream Pie is a dreamy, no-bake dessert that brings together rich, nutty flavor with a silky, creamy filling. With a base of smooth cream cheese, whipped cream, and maple-sweetened brown sugar, every bite melts in my mouth, punctuated by the buttery crunch of pecans. It’s all nestled in a flaky pie crust that holds this luscious filling perfectly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 unbaked 9-inch pie crust
1 cup heavy whipping cream
1/3 cup powdered sugar
16 oz cream cheese, softened
1/2 cup brown sugar
1/4 cup maple syrup
1 1/2 cups pecans, chopped
1/4 tsp salt
Directions
I start by blind baking the pie crust according to the package instructions. Once it’s golden and crisp, I let it cool completely.
In a mixing bowl, I beat the heavy cream and powdered sugar until stiff peaks form.
In a separate bowl, I mix the softened cream cheese, brown sugar, salt, and maple syrup until the texture is smooth and creamy.
I gently fold the whipped cream into the cream cheese mixture until well combined, then stir in 1 cup of chopped pecans.
I spread this rich mixture evenly into the cooled crust and top it with the remaining pecans.
Finally, I chill the pie in the refrigerator for at least 2 hours so it sets perfectly before serving.
Servings and Timing
This Pecan Cream Pie serves 8 people. It takes about 25 minutes to prepare, 15 minutes for blind baking the crust, and at least 2 hours of chilling time. In total, I set aside around 2 hours and 40 minutes from start to finish.
Variations
Sometimes I like to switch things up with a graham cracker crust or a chocolate cookie crust for a different twist. I’ve also added a splash of bourbon to the filling for an extra punch of flavor. Swapping maple syrup with honey works too, and if I’m short on pecans, I’ve mixed in toasted walnuts or almonds.
Storage/Reheating
I keep the pie covered in the fridge for up to 4 days. It holds its shape well and tastes even better the next day. Since it’s a chilled dessert, I never reheat it, but I do let it sit out for a few minutes before slicing so it’s easier to serve.
FAQs
How do I blind bake a pie crust?
I line the crust with parchment paper and fill it with pie weights or dried beans, then bake it at 375°F for about 15 minutes. I remove the weights and bake for another 5 minutes until golden.
Can I use store-bought whipped topping instead of whipping cream?
Yes, I can substitute whipped topping for the homemade whipped cream if I want to save time. It changes the flavor slightly, but still works well.
Can I make this pie in advance?
Absolutely. I often make it the day before I need it. It firms up beautifully overnight in the fridge.
What’s the best way to chop pecans?
I use a sharp knife for a rough chop, or pulse them gently in a food processor. I make sure not to over-process, as I like larger pieces for crunch.
Can I freeze this pie?
I wouldn’t recommend freezing it. The cream-based filling can separate once thawed, and the texture changes too much for my liking.
Conclusion
Pecan Cream Pie is one of those easy, elegant desserts that always impresses. Whether I’m serving it for the holidays or just craving something creamy and nutty, this pie delivers. It’s quick to whip up, full of rich flavors, and absolutely indulgent. Once I tried it, it became a regular favorite in my dessert rotation.
Recipe:
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Pecan Cream Pie
Pecan Cream Pie is a luscious, no-bake dessert made with a buttery blind-baked crust, rich cream cheese filling, and the irresistible crunch of chopped pecans. Lightly sweetened with maple syrup and brown sugar, this easy cream pie is indulgent, simple to prepare, and perfect for any occasion—from holidays to casual get-togethers.
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
Ingredients
1 unbaked 9-inch pie crust
1 cup heavy whipping cream
1/3 cup powdered sugar
16 oz cream cheese, softened
1/2 cup brown sugar
1/4 cup maple syrup
1 1/2 cups pecans, chopped
1/4 tsp salt
Instructions
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Blind bake the pie crust according to package directions. Let it cool completely.
-
In a bowl, beat the heavy cream and powdered sugar until stiff peaks form.
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In a separate bowl, mix the cream cheese, brown sugar, maple syrup, and salt until smooth.
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Fold the whipped cream into the cream cheese mixture.
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Stir in 1 cup of chopped pecans.
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Spread the mixture evenly into the cooled crust and top with remaining pecans.
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Chill for at least 2 hours before serving.
Notes
Try a graham cracker or chocolate cookie crust for a twist.
A splash of bourbon adds a boozy depth of flavor.
Swap maple syrup with honey if preferred.
Store covered in the fridge for up to 4 days.
Don’t freeze—the creamy texture doesn’t hold up well.
Let the pie sit out for a few minutes before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake (with blind-bake crust)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8 servings
- Calories: 480 kcal per serving
